2-4russet potatoesor other baking potato, scrubbed clean
2teaspoonsbutteror olive oil
pinchcoarse salt
black pepperfreshly ground
Optional Toppings
sour cream
green onions
bacon bits
Instructions
Preheat the oven to 450°F (refer to the notes for other temperatures). Set aside a baking sheet.
Scrub the potatoes under cold running water to remove dirt and debris. Cut off any blemishes with a paring knife.
Using a small skewer or paring knife, poke each potato 4-5 times about an inch deep. Then place on the baking sheet.
Bake for roughly one hour or according to the times in the notes. Halfway through, you can brush with butter or olive oil for added flavor if you wish. When they are done, a fork should slide easily into the center and the internal temperature will be 205-210°F.
Remove the potatoes from the oven. Use oven mitts or tongs to handle them, as they will be hot.
Using a paring knife, slice halfway through each potato lengthwise. Then give it a gentle squeeze to open. Fluff the insides lightly with a fork and top with your favorite toppings to serve.
Notes
Baking sheet: You can line the baking sheet with parchment if you wish for temperatures up to 420°F.
Use the following chart to determine bake times for your potatoes:
Oven Temperature
Medium Potatoes (3-4 inches)
Large Potatoes (5+ inches)
325°F
1 hour 30 min
2 hours
350°F
1 hour 20 min
1 hour 30 min
375°F
1 hour 10 min
1 hour 20 min
400°F
1 hour
1 hour 10 min
425°F
50 min
1 hour
450°F
40 min
50 min
475°F
35 min
40 min
You can bake as many as 24 to 36 potatoes at once in the same amount of time. However, flip them halfway through baking to promote even heating and turn on the convection if available.